Mike Wazowski Macarons with Roasted Matcha Cheesecake Filling

Mike Wazowski macarons with roasetd matcha filling

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5 from 2 votes

Mike Wazowski Macarons with Roasted Matcha Cheesecake Filling

The cutest 👹 MIKE WAZOWSKI 👹 macarons sandwiched together with a roasted matcha cheesecake filling!

Prep Time1 30

Cook Time20

Maturation time2

Total Time3 50

Course: Dessert

Cuisine: American, Asian, French

Servings: large Mike Wazowskis

Calories: 173kcal

Author: Bianca Fernandez

Ingredients

For the French macaron shells:

50 g egg whites, room temperature
40 g granulated sugar
60 g almond flour, sifted
50 g powdered sugar, sifted
gel food coloring (green)

For the roasted matcha cheesecake filling:

3 ounces cream cheese, softened
½ - 1 ½ tablespoons roasted matcha powder, adjust to taste
1 tablespoon heavy cream
1-3 tablespoons powdered sugar, adjust to taste

For the decorations:

1 tablespoon milk or dark chocolate, melted
5 tablespoons white chocolate, melted
oil-based food coloring, see steps (blue, green, red/pink)

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Instructions

Preparation:

Put printed macaron templates on baking trays. Place silicone baking mats or parchment paper on top of templates.
Set up one large piping bag with a medium round tip. If you do not have a round tip, you can just snip the end of the bag before piping.

For the French macaron shells:

In a medium bowl, mix the sifted almond flour and powdered sugar.
Pour the egg whites into the bowl of a stand mixer. Set up a stopwatch to time how long to whip the meringue. (These times are listed to help beginner macaron makers. With practice, you can go by eye.)
0:00 - 4:00 minutes: Mix on medium-low for 4 minutes (Kitchenaid speed 4). Add about a drop of green food coloring. I used a little less than a drop, since I wanted more of a pastel green.
4:00 - 9:30 minutes: Turn the mixer to medium speed (Kitchenaid speed 6). Add a third of the granulated sugar. After 30 seconds, add another third. After another 30 seconds, add the last of the granulated sugar. Keep mixing at medium speed until you have reached a total of 9:30 minutes.
The meringue should be balled up onto the whisk, very thick, glossy, and have stiff peaks. If not, keep mixing at 30-second intervals at Kitchenaid speed 8 until it is.
Dump in all of the powdered sugar + almond flour to the meringue. Gently fold the macaron batter, often scraping the sides and bottom of the bowl. Add more food coloring if you want a deeper color.
Fold the batter until it reaches a thick, glossy consistency and flows off the rubber spatula into ribbons. To test if it is ready, allow the batter to flow off the spatula and into the batter. If the ribbons do not melt into the rest of the batter after 30 seconds, continue folding. Be careful not to over mix. When it passes this test, transfer the batter to your piping bag.
Pipe about 16 round shells onto your silicone mats/parchment paper, using the macaron template as a guide.
Tap the trays against the counter a few times to get rid of air bubbles. If there are bubbles on the surface, you can use a toothpick or cookie scribe to pop them. Popping the air bubbles helps stop them from cracking when being baked.
Allow the macarons to sit out at room temperature to dry for at least one hour. They will be ready to bake once the surface of the macaron is matte and dry to the touch. If it is a really humid day, it can sometimes take 2 hours for them to dry.
Preheat the oven to 325F. Place an empty baking sheet upside-down on the middle rack.
Place the baking sheet with the macarons on top of the upside-down baking sheet. The upside-down sheet will help the macarons bake more evenly, decreasing the chances of cracking.
Bake for 10 minutes, then rotate. Drop the oven temp to 310F (to prevent browning), and bake for 5-10 more minutes. To test if they are done baking, gently push the side of one shell. If it wiggles on the sheet, they need to be baked longer.
Remove the macarons and place them on a wire rack. Bake any remaining macaron shells.
Allow macarons to fully cool before peeling them off the parchment paper or silicone mats.

For the roasted matcha cheesecake filling:

In a medium-large mixing bowl, whip the cream cheese until smooth. Whisk in the heavy cream until light and fluffy, about 1 minute.
Mix in the roasted matcha powder until combined.
Taste test the filling! If it is too tart, add 1 tbsp powdered sugar at a time. Make sure not to overmix, or the filling will become too loose. If it does become too loose, whip in a small splash of heavy cream until it fluffs up again.
Transfer filling to a piping bag and snip a medium tip.

Assembly:

Match the macaron shells, lining up each pair on your work surface.
For the details, you can use a toothpick, cookie scribe, or piping bag.
Use about 4 tbsp of melted white chocolate to add the eyeballs and horns. Save any extra for the white sparkle on Mike's eyes later.
Add blue + green food coloring to 1 tbsp melted white chocolate. Use this for Mike's irises.
Note: If you don't have oil-based coloring, your chocolate will seize and become lumpy. To counter this, add in a tsp of neutral oil (canola, vegetable), and mix until it comes back together.
Use melted milk/dark chocolate for Mike's pupils.
Use melted white chocolate for the white sparkle on Mike's eyes. Transfer remaining melted white chocolate to a bowl.
Stir in pink oil-based food coloring to the remaining melted white chocolate. Use this for the blush.
Pipe the roasted matcha cheesecake filling on the bottom shell, then add the matching shell on top.
Leave macarons in an airtight container in the fridge for at least 2 hours before eating. This allows them to mature, making them softer, chewier, and more flavorful. Eat at room temperature.
Store the macarons in an airtight container. They can last in the fridge for up to 3 days. You can also freeze them for up to one month! Eat at room temperature.

Notes

Store the macarons in an airtight container. They can last in the fridge for up to 3 days. You can also freeze them for up to one month! Eat at room temperature.

This recipe can easily be doubled, tripled, etc.

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